2008•Tropical Agricultural EngineeringRequires access

Development of Technology for Extraction of Red Pigment from Peanut Skin

Wenhua Zhou

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Abstract

The red pigment in peanuts is an edible natural pigment, which is widely used in modern food industry as an additive due to its safety and reliability, little side effect, natural color, etc in addition to its pharmacological and health care functions. Therefore, it is very important to develop a technology for extracting red pigment from the peanut skin. Extraction experiments were arranged with different solvents, different pH, extraction time, and temperatures. The optimum technology for extraction of red pigment from peanut skin was determined through single factor experiment.

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What this paper is about

The red pigment in peanuts is an edible natural pigment, which is widely used in modern food industry as an additive due to its safety and reliability, little side effect, natural color, etc in addition to its pharmacological and health care functions. Therefore, it is very important to develop a technology for extracting red pigment from the peanut skin. Extraction experiments were arranged with different solvents, different pH, extraction time, and temperatures. The optimum technology for extraction of red pigment from peanut skin was determined through single factor experiment.

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Available abstract

The red pigment in peanuts is an edible natural pigment, which is widely used in modern food industry as an additive due to its safety and reliability, little side effect, natural color, etc in addition to its pharmacological and health care functions. Therefore, it is very important to develop a technology for extracting red pigment from the peanut skin. Extraction experiments were arranged with different solvents, different pH, extraction time, and temperatures. The optimum technology for extraction of red pigment from peanut skin was determined through single factor experiment.

Key concepts: Pigment, Extraction (chemistry), Food additive, Chemistry, Health food, Food science, Red Color, Chromatography

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